Moroccan · Dessert

Moroccan Turkey Cookies

The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper sear, and a finish of fresh herbs.

4.7 from 3,381 cooks

Prep30 min

Cook12 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the turkey dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Moroccan

The kind of Moroccan plate you make on repeat. cumin and coriander, a proper roast, and a...

42 min · Easy

Moroccan Members

Moroccan

The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper steam, and a...

22 min · Easy

Moroccan Members

Moroccan

This Moroccan Medley leans on honey and apricot to do the heavy lifting. We bake the Paneer for...

1 hr 2 min · Advanced

Moroccan

This Moroccan Shakshuka leans on ras el hanout to do the heavy lifting. We roast the Tofu for...

37 min · Easy